Creamy Confetti Succotash

 

1

tablespoon butter or margarine

1

small yellow, orange, red or green bell pepper, chopped (1/2 cup)

2

medium green onions, sliced (2 tablespoons)

2

cups fresh or frozen whole kernel corn

1

cup frozen baby lima beans

1/4

cup half-and-half

2

tablespoons chopped fresh marjoram leaves or 1/2 teaspoon dried marjoram leaves

1/4

teaspoon salt

1/8

teaspoon pepper

• 1 Melt butter in 10-inch skillet over medium-high heat. Cook bell pepper and onions in butter 2 to 3 minutes, stirring occasionally, until crisp-tender.
• 2 Stir in remaining ingredients; reduce heat to medium-low. Cover and cook 5 to 6 minutes, stirring occasionally, until vegetables are tender.